Cheesey Potato Casserole

Jean Romero

By
@Jean_Romero

This recipe calls for rice cereal but I like to use corn flakes in place of the rice. This is a good one when my kids come home and I don't want to make breakfast to order, I make this and have juice and rolls and fresh fruit and its a no brainier


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Comments:

Serves:

8

Prep:

24 Hr

Cook:

45 Min

Method:

Bake

Ingredients

1 lb
frozen shredded hash browns
2 can(s)
cream of mushroom soup
1 small
onion chopped
1 pt
sour cream
2 1/2 c
cheddar cheese, shredded
4 1/2 c
corn flakes
2/3 c
butter

Directions Step-By-Step

1
Place hash browns in the bottom of a 9x13 inch baking dish. In a medium bowl, stir together soup, onion, sour cream, cheese, salt and pepper until well combined. Pour over hash browns. Crush the cereal and mix with the butter. Sprinkle mixture over soup layer. Cover and let rest in refrigerator 24 hours.
Preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven 45 minutes, until golden, hot and bubbly.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids